To produce the Sauvignon Blanc Private Bin Marlborough Villa Maria, the fruit was crushed, pressed and settled for 48 hours before removing the press solids from the clear juice for fermentation. Both neutral and aromatic yeast strains were used to aid in intensity. Fermentation was undertaken at 12-14° C to maintain flavour and aroma retention. After a short period of resting on yeast lees post fermentation the wine was filtered and bottled to capture its vibrancy and freshness – the essence of quality Sauvignon Blanc.
Vineyards range from coastal to clifftops and from stony riverbeds to deep fertile silt-clay loams, providing us with a “fruit salad” of aromas, flavours and acidities to craft this regional blend that delivery fresh and vibrant wine that truly represents memorable Sauvignon Blanc from Marlborough.
Villa Maria’s 60 year journey at the forefront of New Zealand’s wine industry has shaped the company as it stands today. Throughout the 1960s Villa Maria was a one-man band. In 1961, at just 21 years of age, Sir George Fistonich leased five acres of land from his father in Mangere, Auckland and started off with just an acre of vines. The first wine under the name Villa Maria in 1962 was made with grapes harvested from this block. Today, Villa Maria is a globally recognised and adored for its bold, expressive and exceptional New Zealand wines.